Peach | I Can Cook That

Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.

Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!

Ingredients:

1 1/3 cups water

3/4 cup uncooked bulgur

2 tablespoons canola oil, divided

2 1/2 tablespoons white wine vinegar, divided

2 teaspoons chopped fresh thyme

1 teaspoon grated peeled fresh ginger

2 cups chopped peaches

1/4 cup thinly sliced green onions

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 ounce goat cheese, crumbled (about 1/4 cup)

4 (6-ounce) skinless, boneless chicken breast halves

1/2 cup unsalted chicken stock

1/4 cup peach preserves
2 teaspoons whole-grain mustard

Continue reading Peach-Glazed Chicken with Peach-Studded Bulgur

Peach-Glazed Salmon with Raspberries

February is Heart Health Month, which brings awareness to heart disease, the leading cause of death for men and women, and how to prevent it. A simple way to keep your heart healthy is to maintain a healthy diet, filled with fruits and vegetables (It is recommended that you eat at least 5 servings of fruits and vegetables daily), as well as choosing foods low in saturated fat, trans fat, and cholesterol and high in fiber.

This recipe for Peach-Glazed Salmon with Raspberries is packed with heart-healthy benefits:

Salmon’s omega-3 fatty acids help to reduce blood pressure and blood clots. Having two servings of salmon a week can reduce your risk of having a fatal heart attach by up to one-third! (You can read more about it here).
Raspberries have 4 grams of fiber per half cup, with 25% of your daily recommended amount of vitamin C and manganese. (More info here.)

Driscoll’s sent me a few coupons so that I could add some yummy raspberries to recipes throughout February. Their raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food.

Not only is this recipe a great way to keep your heart healthy, it can also be made in under 20 minutes!

Ingredients:

1/2 cup peach spread (such as Polaner All Fruit)
1 1/2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/8 teaspoon crushed red pepper
1 cup fresh raspberries
1 tablespoon olive oil
4 (6-ounce) salmon fillets
Salt and pepper, to taste
Cooking spray

Continue reading Peach-Glazed Salmon with Raspberries

Brown Sugar Cinnamon Peach Pie

August is National Peach month! My boyfriend is a big fan of peaches so I’ve been buying them a lot lately. We were going to visit friends this weekend and I wanted to bring something down so I decided to try to make a peach pie.

This recipe is from Southern Living and sounded oh so good; I had all of the ingredients on hand so I figured I could at least try! My pie experience is a bit limited but this one turned out great. I even made the pie crust from scratch which was a lot more simple than I expected.

Ingredients:

1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1/2 teaspoon cinnamon or baking spice
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten
1 tablespoon granulated sugar

Continue reading Brown Sugar Cinnamon Peach Pie

Peach Crisp with Maple Cream Sauce

My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.)

I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness.

Ingredients:

6 whole fresh peaches
1 cup flour
1/3 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick) – cold
the juice and zest of one lemon
6 tablespoons pancake syrup, divided
1 1/2 cups heavy whipping cream
1 tablespoon light corn syrup

Continue reading Peach Crisp with Maple Cream Sauce

Bourbon Peach Lemonade

I am on a bit of a peach kick at the moment. They have looked oh so amazing at the store recently, and my boyfriend is a huge fan, so why not? Expect a couple more peach recipes to show up on here in the coming weeks. (I’ll try to space them out a bit.)

A friend of mine made this absolutely delicious Honey-Ginger Sparkling Bourbon Lemonade a few months back that I haven’t stopped thinking about. It was SO good! So when I spotted Cooking Light’s recipe for a Peachy Bourbon Lemonade, I had to make it immediately, hoping it would be similarly delicious.

This lemonade is such a treat during this uncomfortably hot weather we are having. It would be just as yummy and refreshing without the bourbon (either as a non-alcoholic drink or with another spirit of choice).

Ingredients (Serves 4):

1/3 cup fresh lemon juice
3 cups water
2 cups chopped, peeled peaches (I used white peaches)
¼ cup lightly packed mint leaves
6 tablespoons sugar
¾ cup bourbon
Ice

Note: Bourbon does include grains that contain gluten. However, distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein, which is why I have this recipe listed as gluten free. If you are highly sensitive to gluten, bourbon may be off limits for you.

Continue reading Bourbon Peach Lemonade

Sangria

For Father’s Day, I wanted to make my dad a somewhat traditional sangria. He is a man who has nothing and wants nothing (which is probably a result of having two daughters and a wife who want everything), but he does love a good sangria. I hope he likes it!

Ingredients:

1 bottle of Rioja wine

1/2 cup brandy

1/4 cup triple sec

1/2 cup orange juice

1/4 cup cranberry juice

3 table spoons simple syrup

1 apple, cored

1 orange, cut into thin slices

1 lemon, cut into thin slices

1 lime, cut into thin slices

1 peach/nectarine, pitted and cut into wedges

Ginger ale, to taste

Combine the wine, brandy, triple sec, orange juice, cranberry juice and simple syrup. Stir.

Prepare all of your fruit.

Add the fruit to the wine mixture and refrigerate for about 1 hour.

When ready to serve, pour sangria into a glass and top with the ginger ale to taste.

I took only one sip of this, so my dad will have to be the true judge of this recipe. It seemed to taste good to me: not too sweet and still a hint of actual wine. You can make a bunch of substitutes for this recipe. If you don’t have the time to make simple syrup, just use 3 tablespoons sugar and stir until it dissolves in the wine mixture. Feel free to substitute or eliminate some of the fruit choices: blackberries would also be a nice addition in the sangria.